Lucky Family Restaurant

Only one food handler in the facility has food safety training. The facility operates with six or more staff (both serving and kitchen staff are considered food handlers). It is required that at least one person on every shift be food safety trained/certified. , , Please ensure additional staff complete food safety training so that a trained individual is present and working at all times when six or more staff are on shift.

A bus bin full of cooked rice was observed stored at room temperature without a lid on a shelf adjacent to the grills. The operator explained that some customers prefer cooler rice. , , The operator was instructed that rice must not be stored at room temperature, as this allows the growth of harmful pathogens and bacteria, making it an unsafe practice., , Please ensure rice is stored either above 60 °C in a hot holding unit or below 4 °C in a refrigerator. Operator stored in fridge.

Multiple food products were observed stored uncovered, including cooked breaded shrimp, chicken, and other cooked foods in the fridge opposite the grills, as well as a bus bin of rice in the same area outside fridge or hot holding. , , Several food items in the walk-in cooler were also uncovered. , , Please ensure all food placed in storage is properly covered with a lid, plastic wrap, or another suitable method to protect it from contamination and pests., , Using proper lids is recommended, as they will save time and provide effective protection for stored foods.

Only one food handler in the facility has food safety training. The facility operates with six or more staff (both serving and kitchen staff are considered food handlers). It is required that at least one person on every shift be food safety trained/certified. , , Please ensure additional staff complete food safety training so that a trained individual is present and working at all times when six or more staff are on shift.

Multiple food products were observed stored directly on the floor in their original boxes or bags in the walk-in cooler, including carrots, suey choy, bok choy, and other items., , Please ensure a bottom shelf or other suitable method is used to keep all food products elevated at least 6 inches off the floor, with a surface that is smooth, non-porous, and easy to clean.

The facility was generally clean and tidy., However, many door handles on fridges freezers and cupboards were observed to have greasy residues. , , Please ensure that handles are cleaned regularly, and that staff are washing their hands more frequently to prevent handles from becoming greasy.

A bag of carrots was observed to be stored on the floor of the walk-in cooler at the time of inspection. The bag was placed elsewhere and the operator was informed. , , Please ensure that food is stored off the floor and in a manner that prevents its contamination.

An invalid permit was observed to be posted at the time of inspection. , , Please ensure that the valid permit is posted for patrons to observe.

The walk-in cooler fan covers were observed to be in need of cleaning at the time of inspection., , Please ensure that all areas of the facility are maintained in a clean and sanitary condition.

The chlorine sanitizer of the facility was measured at a higher concentration. , , After the conversation with the staff, the sanitizer was diluted to ensure a 100-ppm concentration.

There was raw food stored on top of the cooked food and vegetables in the prep cooler. , , Please ensure raw foods are stored on the bottom shelf of the prep cooler to prevent cross-contamination.

There was food left at room temperature for cooling purposes in the back area of the facility. , , After the conversation with the operator, the food had only been there for an hour, and as per the measured temperature of the food, the food was placed in the cooler., , Please keep checking the internal temperatures of the food for storage purposes.

- The food in the walk-in cooler and prep cooler in the cooking area was observed to be uncovered., - Boxes with food were stored on the ground in the walk-in cooler and walk-in freezer. , , - Please ensure that the food is covered to protect it from contamination., - Please ensure food boxes are stored 6 inches (15 cm) from the ground.

- The cutting board had deep groves, and discoloration was observed., - Accumulation of dust and debris was observed on the meat slicer. , , Please replace the cutting boards and clean and sanitize the meat slicer.

Knives were being stored in the crevices of the prep coolers. , , After the conversation with the staff, the knives were removed and placed in the dishwasher for cleaning purposes., , Please ensure utensils are stored in a manner that is safe for food handling.

- There was an accumulation of debris and grease buildup behind the equipment. , - The hard-to-reach areas of the facility require cleaning.